Rouxbe

just wondering if this is safe to do, particularly in a non-stick type rice cooker which could possibly flake off into your food?

also interested in hearing people's opinion on "to wash or not to wash your rice" as washing would remove some of the starch, which would make this dish fluffier - rice kernels more separate and less sticky.

hi Dawn

i was just curious as to why baking soda instead of baking powder? i was always under the impression that baking soda needed an acid to react to.

BTW i really do love this recipe as i love the crisp exterior and the oozing soft interior.

thank you

thank you Dawn

could i bother you a little bit more and ask what would happen if we used baking powder instead? and by that i mean what is the "scientific" explanation? i like to futz my recipe and adjust it according to how i perceive a recipe should be and knowing the reasonings is immense help. without your info regarding the acidity of honey and molasses, who would have known?

thank you very much

particularly the step for Positioning Your Guide Hand. i damaged some nerves in my right hand years ago and have switched over to using my left hand for many different maneuvers, including transitioning knife chopping duties over to my left and using the right hand as the guide.

in the past, i could not figure out how to hold things down and feel that they were secure enough for me to chop away with confidence that i won't be bleeding into my pile of vegetables and what-not. but watching your video, i've adapted your backward crab crawl into a gripping style that seems to suit me. could probably take some adjusting as i go along and would greatly appreciate anyone else's input.

presently only using the middle and pointer finger as the guide. the thumb, pinky and ring finger now anchor. just so you know, the pinky and ring are the gimpy ones of the bunch. trying to bring ol' gimpy up into position with the middle and pointer is just very awkward, but allowing it to curl up next to the pinky seems to work for me so far and feels "natural".

if this at all sounds like a script for disaster please advise on what i should be doing.

thank you

sorry for belaboring the Olive Oil point to death but i wanted to clarify, is "pure olive oil" another term for refined olive oil? from what i understand of pure olive oil, it's a lower-grade olive oil that's been made edible through refining so i was wondering if that's what you meant when you refer to refined olive oil.

thank you